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Tuesday, July 25, 2017

avocado black bean salad // white corn + cherry tomatoes

This salad has been a staple of ours for the past 2 summers. We take it camping, serve it alongside burger s + dogs or simply scoop it up with a bowl full of sweet potato tortilla chips (these chips are life changing from Food Should Taste Good!).

It also a must for Taco Tuesday.

No cooking required and a mere 10 minutes of your time- it's a Summer win all around!

It goes without staying it is best during peak tomato + corn season- which for us, is now. Any cherry tomato works and I LOVE sweet white corn or butter + sugar corn in this recipe.

Avocado and black beans round out the dish and a bit of salt, cumin and lime is all you need for seasoning.

Throw it in a bowl, give it a toss and you are good to go.

When I make this for Camping I store it in a tight lidded mason jar filled to the top, it keeps well up to 4 days in the sealed mason jar. The lime keeps the avocado from turning brown as well.

Avocado Black Bean Salad // White Corn + Cherry Tomatoes

serves 2-4

you will need:

2-3 cups cherry tomatoes - slice in half or quarters

1 cup super white corn kernels - about 2 ears of corn

1 avocado - pitted and cubed

(1) 15oz can Black Beans - drained + rinsed

1 tsp cumin

juice of a lime (Justin likes only 1/2 a lime, I like a full lime- adjust to your taste preference)

Salt to taste

assembly:

Prep all ingredients.

Place ingredients in or order in a medium bowl and toss / stir to combine well.

Serve with tortilla chips or as a side salad.

If making ahead of time, place salad in a medium mason jar packed to the top and seal with a lid.